Dappertutto Menu
We can't accommodate requests outside this menu. Please let us know about your allergies a couple of days before. Sorry no children menu
Voorgerechten / Primi Piatti / Starters €18
GNOCCHI DI PATATE E OUDE KAAS AL RAGU DI CODA ALLA VACCINARA
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
VITELLO TONNATO
Following the original Piedmontese recipe, a piece of veal has been slow cooked in white wine, onions, carrot and cellery. It is served cold in thin slices with a creamy sauce made from the cooking juices mixed with tuna, olive oil, capers and a little parsley.
MALFATTI CAVOLFIORE VIOLA E BASILICO AL GORGONZOLA
Literally “badly made”, malfatti are a sort of soft vegetarian gnocchi, typically from Brescia, made with purple cauliflower, basil, goat cheese, a little garlic and served with a Gorgonzola cheese-crème
TORTA DI SCAROLA
A savoury tart made with pizza dough filled with goat cheese and escarole (curly endive) which has been cooked with garlic, chilli, olives, capers, raisins, hazel nuts and pine nuts.
TORTINO DI ALICI E SCAROLA
Famous traditional recipe from Rome. A baked tart of fresh anchovy fillets layered with endive cooked with black olives, capers, raisins and hazelnuts
Hoofdgerechten / Secondi / Mains €27,50
MELANZANA ALLA PARMIGIANA
Our famous Melanzane alla Parmigiana! Sliced aubergine, fried in peanut oil, layered with homemade tomato sauce, basil, mozzarella and parmesan, baked in the oven
CHEESECAKE SALATA CIPOLLE CARAMELLATE E PESTO DI PEPERONI CON CAPONATINA
A savoury version of a fridge cheesecake, with a crème of red onions, sundried tomatoes and a pesto of red peppers, served with a “caponatina” of sweet and sour peppersi
SCALOPPINA ALLA ROMANA MARSALA E PROCIUTTO
A classic of the Roman cuisine, a slice of veal, lightly dusted with flour and quickly cooked in a pan with a drop of white wine and Marsala, pieces of parma ham and herbs
CONIGLIO ALLA CACCIATORA
Rabbit in the hunter’s style, roasted in a little vinegar, with white wine, tomato, garlic and herbs
FILETTO DI PESCE SPADA IN POTACCHIO
A swordfish fillet dusted in flou rand cooked in the pan with white wine, cherry tomatoes and “potacchio” which is a mix of rosemary, garlic, olives and lemon zest, all finely chopped and typical of the Marche
Dessert €8,50
Grand Dessert €28
MONT BLANC
MONT BLANC
Traditional Piedmontese dessert, Mont Blanc is made with a puree of chestnuts, cream and French meringue in the form of the famous mountain
SEMIFREDDO AL CAFFE’ E SAMBUCA
Semifreddo of coffee and Sambuca
TORTA ‘ZUPPA INGLESE’ALLE PESCHE
A dessert from central Italy based on the English trifle, this time in a summer version with a peach compote, crème pâtissière and sponge cake soaked in alkemer liqueur and covered in dark chocolate.
CAPRESE AL MANDARINO
My variation on the typical chocolate cake from Capri. This is made with mandarin pulp and almond flour, filled with a cream of mandarin and Grand Marnier and covered with dark chocolate
SEMIFREDDO DI LIMONCELLO E FRUTTI DI BOSCO
Semifreddo of limoncello and forest fruit